Round 2, challenge 11 Jack Mac Intosh
The ingredients screamed 'pasta' and I have made numerous delicious orecchiette and penne dishes incorporating these ingredients. That being said, the broccoli rabe brought me back to the best sandwich I have ever had in my life, and that was a roasted pork sandwich in Philadelphia at DiNic's. I wanted to create a different version using the Italian pork sausage. The honey mustard was so good, but I didn't want to offset the rabe's bitterness with that much sweetness. I thought the 'sangwich' would be perfect for a tailgate. The flatbread was a version of something I had once in New York and the addition of the egg just seemed to work for everyone. The honey mustard was so rich and sweet that the flan with the currant reduction was by far the best received and came to me as soon as I tasted the two sweet ingredients. I tried putting together a slaw using the currants and honey mustard but just couldn't make it work. I also was a bit disappointed in my efforts with a tempura broccoli rabe with garlic and currant aioli.
- Mary J. Insprucker